Steps

Spray nonstick Dutch oven with nonstick cooking spray. Add 1/4 cup of the broth; bring to a boil over medium-high heat. Add onions and garlic; cook 2 to 3 minutes or until liquid has almost evaporated, stirring frequently.

2

Stir in curry powder and paprika. Add remaining broth and all remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until sweet potatoes begin to fall apart. Mash any remaining chunks of sweet potato with back of spoon. Stir in parsley.

Expert Tips

Curry, a linchpin of the cuisine of India, is not a single spice but a complex blend with many variations. While you can certainly roast and grind spices for curry yourself (as traditional Indian cooks do daily), commercially available blends are convenient. The blends typically contain sharp spices such as black and red pepper and ginger in combination with sweet spices such as cinnamon, mace, dried coriander and cardamom, rounded out by "warm" flavors such as cumin, turmeric and fenugreek.